Recipe Details

Slow-Cooker Chicken Tortilla Soup

This crockpot tortilla soup is a quick, no-fuss shredded chicken soup slow-cooked with tomatoes, corn, and chiles, served with baked tortilla strips.

Makes:8 servings

Ingredients

1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 (4 ounce) can chopped green chile peppers
1 medium onion, chopped
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
¼ teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
7 corn tortillas
2 tablespoons vegetable oil, or as needed

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Directions

Prep:30 mCook:180 mReady:3 h 30 m

Gather all ingredients.
Place chicken, tomatoes, enchilada sauce, green chiles, onion, and garlic into a slow cooker.
Pour in water and chicken broth; season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.
When the soup is almost finished, preheat the oven to 400 degrees F (200 degrees C). Lightly brush both sides of tortillas with oil.
Cut tortillas into strips, then spread on a baking sheet.
Bake in the preheated oven until crisp, 10 to 15 minutes.
Sprinkle tortilla strips over soup before serving.